Baked or grilled, these easy venison jalapeño poppers are always a crowd-pleaser. Fresh jalapeños are stuffed with seasoned ground venison, soft cream cheese, mild shredded cheddar, chopped green onions, crispy bacon crumbles, and an extra sprinkle of cheese. A spoonful of jalapeño jelly adds a sweet-heat kick (optional, but highly recommended 😉).

Smoky, cheesy, and just spicy enough, these wild game poppers disappear fast—making them the perfect appetizer for game day, backyard cookouts, or any time you want a bold bite with big flavor.

Preheat the oven to 400°F.

Wearing gloves, slice the jalapeños in half lengthwise and remove the seeds and membranes.

In a mixing bowl, combine the cream cheese, cooked ground venison, cheddar cheese, green onions, jalapeño jelly, and garlic powder until well mixed.

Spoon the venison mixture evenly into each jalapeño half and top with bacon crumbles.

Arrange the poppers on a baking sheet and bake for 18–22 minutes, or until the cheese is melted and lightly golden.

Let cool for 5–10 minutes before serving.

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Easy Venison Jalapeño Poppers

Easy venison jalapeño poppers made with seasoned ground venison, cream cheese, cheddar, bacon, and fresh jalapeños. Bake, grill, or cook on a pellet grill for a crowd-pleasing wild game appetizer. 18–24 poppers (depending on pepper size)

Course Appetizer, Main Course

Cuisine American

Keyword venison appetizers, venison jalapeno poppers

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Ingredients

• 1/2 lb ground venison, cooked
• 9-12 jalapeño peppers, halved lengthwise, seeds and membranes removed
• 6 oz cream cheese, softened
• 1/2 cup shredded sharp cheddar cheese
• 2 green onions, chopped
• 1-2 tbsp jalapeño jelly (optional)
• 1 tsp garlic powder
• 4 slices bacon, cooked and crumbled

Instructions

• Preheat the oven to 400°F.
• Wearing gloves, slice the jalapeños in half lengthwise and remove the seeds and membranes.
• In a mixing bowl, combine the cream cheese, cooked ground venison, cheddar cheese, green onions, jalapeño jelly, and garlic powder until well mixed.
• Spoon the venison mixture evenly into each jalapeño half and top with bacon crumbles.
• Arrange the poppers on a baking sheet and bake for 18–22 minutes, or until the cheese is melted and lightly golden.
• Let cool for 5–10 minutes before serving.

Notes

• Remove all membranes for mild poppers or leave some for extra heat.
• These can be assembled up to 24 hours in advance.
• Cook directly from frozen by adding 5–8 minutes to the bake time.

How to Make Venison Jalapeño Poppers

These easy venison jalapeño poppers come together quickly and can be baked in the oven, cooked on a wood-fired pellet grill, or grilled over direct heat. The key is balancing creamy, savory filling with just the right amount of heat from the jalapeños.

Start by slicing fresh jalapeños in half lengthwise and removing the seeds and membranes. For milder poppers, scrape the inside completely clean. If you like extra heat, leave a little membrane intact.

In a mixing bowl, combine cooked ground venison with softened cream cheese, shredded cheddar cheese, chopped green onions, crispy bacon crumbles, and seasoning. For a sweet-spicy twist, fold in a spoonful of jalapeño jelly. This filling should be creamy but sturdy enough to mound inside each pepper half.

Spoon the venison mixture generously into each jalapeño half and place them on a baking sheet or grill-safe pan. Sprinkle additional cheese over the top for a golden, bubbly finish.

How Long to Bake Venison Jalapeño Poppers (Oven Method)

Baking is the easiest and most consistent way to cook jalapeño poppers—perfect for game day prep.

Preheat your oven to 400°F. Arrange the stuffed jalapeños on a parchment-lined baking sheet and bake uncovered for 18–22 minutes, or until the peppers are tender and the cheese is melted and lightly browned.

For extra color, switch the oven to broil for the last 1–2 minutes, keeping a close eye so the cheese doesn’t burn.

Let the poppers rest for a few minutes before serving—they’ll be hot and melty right out of the oven.

Traeger or Pellet Grill Venison Jalapeño Poppers

Cooking venison jalapeño poppers on a Traeger or pellet grill adds incredible smoky flavor and is one of my favorite methods for wild game appetizers.

Preheat your pellet grill to 375°F. Place the stuffed jalapeños directly on the grill grates or on a grill tray to prevent tipping. Close the lid and cook for 20–25 minutes, until the peppers are softened and the cheese is fully melted.

For more smoke flavor, you can start at 225°F for 20 minutes, then increase the temperature to 375°F and cook an additional 10–15 minutes to finish and brown the tops.

How to Grill Jalapeño Poppers on a Barbecue

Jalapeño poppers can also be grilled on a gas or charcoal barbecue using indirect heat.

Preheat the grill to medium heat (375–400°F) and set it up for indirect cooking. Place the poppers on the cooler side of the grill, close the lid, and cook for 18–25 minutes, until the jalapeños are tender and the filling is hot.

If you want a little char, move them briefly over direct heat for the last 1–2 minutes, watching carefully to avoid flare-ups.

Tips for the Best Wild Game Jalapeño Poppers

• Pre-cook the venison before stuffing the peppers. This ensures the filling is fully cooked and keeps the poppers from drying out.
• Soften the cream cheese for easier mixing and smoother filling.
• Use thicker jalapeños so they hold their shape during cooking.
• Cooked bacon on the top cooks more evenly than wrapping poppers with raw bacon.
• These poppers can be assembled ahead of time and refrigerated for up to 24 hours before cooking.

Frequently Asked Questions About Venison Jalapeño Poppers

Can I use other wild game instead of venison?

Yes. Ground elk, antelope, bighorn sheep, or wild game sausage all work well in this recipe. Be sure the meat is fully cooked before stuffing the jalapeños.

Can I make venison jalapeño poppers ahead of time?

Yes. Venison jalapeño poppers are an excellent make-ahead appetizer. Assemble the poppers, cover tightly, and refrigerate for up to 24 hours before cooking. When ready to bake or grill, cook as directed, adding 2–3 minutes if cooking straight from the refrigerator.

How spicy are venison jalapeño poppers?

The heat level is easy to control. Removing all seeds and membranes makes the poppers mild, while leaving some membrane increases the heat. The creamy cheese filling helps balance the spice.

What cheese works best for jalapeño poppers?

Cream cheese creates the classic creamy filling, while shredded cheddar adds flavor and meltability. Monterey Jack, pepper jack, or smoked cheese can also be used for added depth, especially when cooking.

Make-Ahead, Storage, and Freezing Instructions

Venison jalapeño poppers are ideal for entertaining and game-day prep.

Make ahead:
Assemble the poppers up to one day in advance and store covered in the refrigerator. Cook just before serving for best results.

Storage:
Store cooked poppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F until warmed through.

Freezing:
Freeze assembled, uncooked poppers for up to 3 months. Cook directly from frozen without thawing.

What to Serve With Venison Jalapeño Poppers

These venison jalapeño poppers pair well with a variety of wild game dishes and classic game-day sides, including:

• Deer Chile Verde with cubed venison and sweet corn
• Antelope Chili or a Hearty Ground Elk Chili with Sweet Potatoes and Hominy for a comforting main dish
• Ground Venison Cornbread Stuffed Poblano Peppers – ground venison, fresh poblano peppers, and a golden cornbread topping
• Elk or Venison Cornbread Casserole a main dish that is easy to serve to crowd
• Venison Enchilada Meatballs – perfect for another ground venison appertizer
• Wild Game Black Bean Flautas – each flour tortilla is stuffed with seasoned ground meat, diced green chiles, black beans, and two types of cheese

Dipping sauces such as ranch dressing, chipotle mayo, or extra jalapeño jelly complement the flavors perfectly.

Why Venison Jalapeño Poppers Are a Wild Game Favorite

These easy venison jalapeño poppers are cheesy, savory, and packed with flavor. Whether baked, grilled, or cooked on a wood-fired pellet grill, they are a reliable crowd-pleasing appetizer that highlights how approachable wild game cooking can be.

Perfect for game day, backyard cookouts, or holiday gatherings, this recipe is one you’ll come back to again and again.

If you’re planning a wild game feast to celebrate a fall elk harvest, don’t overlook a few easy, crowd-pleasing hors d’oeuvres like elk chimichangas — they’re perfect as hearty starters and make excellent additions to any game day party or Mexican-inspired fiesta.

Two of my favorite wild game appetizers are elk chimichangas and crispy elk taquitos. Both use similar ingredients and seasonings, which makes prep faster and cooking simpler when entertaining friends and family.

Add all ingredients to a blender and blend on high for 15–20 seconds, until smooth. Pour the crema into a bowl and refrigerate for at least 30 minutes to allow the flavors to meld and intensify. Serve chilled alongside your elk chimichangas.

Heat the olive oil in a large skillet over medium heat until shimmering. Add the ground elk and cook until browned. Stir in the diced mild green chiles, chili powder, cumin, granulated garlic powder, Mexican oregano, and kosher salt. Remove from heat and drain any excess liquid.

Place the flour tortillas on a work surface. Divide the cooked elk mixture evenly among the tortillas, placing it in the center of each. Top with shredded cheese and green onions. Fold the left and right sides of each tortilla over the filling, then roll from the bottom up, securing the seam with a toothpick.

Heat the vegetable oil in a deep skillet over medium heat to 350°F. Working in batches, fry the chimichangas until golden brown on the bottom, about 1–2 minutes. Flip and fry until the other side is golden brown.

Remove the chimichangas and drain on paper towels. Remove toothpicks, sprinkle with grated Parmesan cheese, and cut in half to serve. Plate with cilantro garlic crema and enjoy!

Elk taquitos and elk chimichangas make a perfect pair for a wild game appetizer spread or casual dinner. The crispy, bite-sized taquitos are great for snacking, while the golden, cheesy chimichangas add a heartier, more indulgent option. Together, they showcase the versatility of elk meat, and their complementary flavors and textures make every bite satisfying. Serve them with fresh cilantro crema, salsa, or guacamole for a festive, flavor-packed way to enjoy your fall harvest or any wild game gathering.

More Elk-Inspired Appetizers for Feeding a Crowd

Elk and Black Bean Flautas
Crispy, golden flautas stuffed with seasoned ground elk, black beans, garlic, and warm Southwest spices. Rolled tight and fried (or baked) until crunchy, they’re perfect sliced into party portions and served with sour cream, guacamole, or salsa verde for dipping.

Ground Elk Stuffed Mushroom Appetizers
Savory mushroom caps filled with a rich mixture of ground elk, cream cheese, herbs, and garlic. Baked until bubbling and lightly golden on top, these bite-sized appetizers are elegant enough for holidays but easy enough for game day.

Puff Pastry Elk Appetizers
Flaky, buttery puff pastry wrapped around a seasoned elk filling — think mini hand pies with big flavor. The crisp pastry contrasts beautifully with the juicy elk center, making these irresistible finger foods that disappear fast on any appetizer table.

Elk Chimichangas
Small, party-style chimichangas filled with bold, spiced elk and cheese, then fried or baked until perfectly crisp. Slice them into halves or thirds for easy serving and pair with queso or smoky chipotle crema for a crowd-pleasing finish.

Crispy Elk Taquitos
Tightly rolled tortillas packed with flavorful shredded or ground elk, then crisped to perfection. These handheld favorites are ideal for platters and dipping sauces — crunchy on the outside, tender and savory inside.

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Crispy Elk Chimichangas with Cilantro Crema

Crispy baked elk chimichangas filled with seasoned elk, cheese, and bold flavors, served with a cool cilantro crema. A delicious wild game twist on a Mexican favorite — perfect for dinner or entertaining!

Course Appetizer

Cuisine American

Keyword elk appetizers, elk chimichanga

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 10

Ingredients

Elk Chimichangas

• 1 1/2 lbs ground elk
• 7 oz diced mild green chiles
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp Mexican oregano
• 1/2 tsp kosher salt
• 2 cups sharp white cheddar cheese, shredded
• 6 green onions, chopped
• 1 tbsp extra virgin olive oil
• 2 cups vegetable oil
• 2 tbsp grated parmesan cheese (optional)
• 10 flour tortillas, 10-inch
• wooden toothpicks

Cilantro Garlic Crema

• 15 oz crema Mexicana
• 1 bunch cilantro, roughly chopped
• 1-2 cloves garlic, minced
• 1/2 red jalapeno with seeds removed, chopped (optional)
• 1 tbsp lemon juice
• 1/2 tsp kosher salt

Instructions

Cilantro Garlic Crema

• Add all ingredients to a blender and blend on high for 15–20 seconds, until smooth. Pour the crema into a bowl and refrigerate for at least 30 minutes to allow the flavors to meld and intensify. Serve chilled alongside your elk chimichangas.

Elk Chimichangas

• Heat the olive oil in a large skillet over medium heat until shimmering. Add the ground elk and cook until browned. Stir in the diced mild green chiles, chili powder, cumin, granulated garlic powder, Mexican oregano, and kosher salt. Remove from heat and drain any excess liquid.
• Place the flour tortillas on a work surface. Divide the cooked elk mixture evenly among the tortillas, placing it in the center of each. Top with shredded cheese and green onions. Fold the left and right sides of each tortilla over the filling, then roll from the bottom up, securing the seam with a toothpick.
• Heat the vegetable oil in a deep skillet over medium heat to 350°F. Working in batches, fry the chimichangas until golden brown on the bottom, about 1–2 minutes. Flip and fry until the other side is golden brown.
• Remove the chimichangas and drain on paper towels. Remove toothpicks, sprinkle with grated Parmesan cheese, and cut in half to serve. Plate with cilantro garlic crema and enjoy!

Notes

• Season generously: Green chiles, chili powder, cumin, and oregano really bring out the flavor of the elk. Taste and adjust seasonings before filling the tortillas.
• Tortilla prep: Warm your flour tortillas slightly before rolling—they’re easier to fold and less likely to tear.
• Frying options: For a lighter version, bake the chimichangas at 400°F for 15–20 minutes until golden instead of deep-frying.
• Cilantro crema: Make the crema ahead of time to allow flavors to meld. It also doubles as a great dip for leftover chimichangas or tacos.
• Serving suggestions: Pair chimichangas with Mexican rice, black beans, or a simple fresh salad for a complete meal.

More Wild Game Recipes and Entertaining Ideas

If you’re looking for more wild game appetizer ideas—or complete meals built around elk, venison, and other harvest favorites—you’ll find dozens of approachable recipes in my Wild Game Cuisine cookbook. Each recipe is designed for real kitchens and real gatherings, where every meal tells a story worth sharing.

More Delicious Elk Recipes to Try

If you love cooking with elk, there’s no shortage of ways to showcase this lean, flavorful wild game meat. From tender roasts and juicy steaks to hearty ground elk dishes like meatballs, enchiladas, and tacos, elk adapts beautifully to both classic and creative recipes. You’ll also find recipes for elegant mains, comforting weeknight dinners, and crowd-pleasing appetizers. Be sure to explore my full collection of elk recipes for inspiration, tips, and tried-and-true favorites that make every wild game meal memorable.

Next time you’re asked to bring a wild game appetizer to a party, show up with these tender elk steak bites — savory, bite-sized puff pastry elk appetizers that’s guaranteed to impress. Each piece is wrapped in flaky puff pastry with a layer of creamy cheese and a salty ribbon of prosciutto, then baked until golden and impossible to resist straight from the oven.

For these Puff Pastry Elk Appetizers, lean cuts like bottom round, top round, and backstrap work best. They’re tender enough to sear quickly, hold their shape in bite-sized portions, and stay juicy when wrapped in flaky puff pastry.

No elk on hand? Venison, pronghorn antelope, or another favorite wild game works perfectly here. No matter which meat you choose, these puff pastry bites are guaranteed to disappear fast.

Season the cubed elk steak with garlic powder, salt, and pepper. Heat olive oil in a skillet over medium heat. Sear elk cubes quickly until golden brown on the outside but slightly undercooked inside. Remove from skillet and let cool.

Preheat the oven to 400°F.

Roll out one sheet of puff pastry at a time and cut into 12 individual squares.

Place a small amount of Boursin cheese in the center of each square. Top with one elk cube and a piece of prosciutto. Lightly wet the outer edges of each pastry square with water. Pull the four corners up over the filling and pinch to seal. Place seam-side down on a nonstick baking sheet and brush tops with softened butter.

Repeat assembly with the second puff pastry sheet. Bake all appetizers for 20 minutes or until golden brown.

Remove from oven and serve warm as a crowd-pleasing starter.

Tips for Perfect Puff Pastry Elk Appetizers

• Keep ingredients cold: Cold puff pastry and slightly chilled elk cubes help the pastry stay flaky and puff properly.
• Don’t overcook the elk: The elk will continue cooking in the oven. Slightly undercooked when searing ensures juicy bites.
• Use a light hand with cheese: A small amount of Boursin per packet prevents the filling from spilling during baking.
• Seal well: Wetting the edges with water and pinching firmly keeps the pastry pockets intact and prevents leaking.
• Customize fillings: Swap Boursin for cream cheese, goat cheese, or herbed cheeses. You can also add caramelized onions or roasted red peppers for extra flavor.
• Make ahead: Assemble the appetizers and refrigerate for up to 2 hours before baking. Brush with butter right before putting them in the oven.
• Add a finishing touch: Sprinkle a little fresh thyme or black pepper on top after baking for a professional look.
• Serve with dipping sauces: Try a creamy horseradish sauce, garlic aioli, or a balsamic glaze to elevate the appetizer.

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Puff Pastry Elk Appetizers

Savory, bite-sized elk steak bites wrapped in flaky puff pastry with creamy Boursin cheese and salty prosciutto. Perfect as a wild game appetizer for parties or game day gatherings.

Course Appetizer

Cuisine American

Keyword elk appetizers

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 24

Ingredients

• 1 lb elk steak, cut into 24 (1 inch) cubes
• 1 tbsp granulated garlic powder
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil, extra virgin
• 4 prosciutto slices, cut into 24 small pieces
• Boursin Black Pepper Cheese
• 2 sheets frozen puff pastry, thawed
• 2 tbsp butter, softened
• 1/2 cup water

Instructions

• Season the cubed elk steak with garlic powder, salt, and pepper. Heat olive oil in a skillet over medium heat. Sear elk cubes quickly until golden brown on the outside but slightly undercooked inside. Remove from skillet and let cool.
• Preheat the oven to 400°F.
• Roll out one sheet of puff pastry at a time and cut into 12 individual squares.
• Place a small amount of Boursin cheese in the center of each square. Top with one elk cube and a piece of prosciutto. Lightly wet the outer edges of each pastry square with water. Pull the four corners up over the filling and pinch to seal. Place seam-side down on a nonstick baking sheet and brush tops with softened butter.
• Repeat assembly with the second puff pastry sheet. Bake all appetizers for 20 minutes or until golden brown.
• Remove from oven and serve warm as a crowd-pleasing starter.

Notes

These Puff Pastry Elk Appetizers can easily be made with venison, pronghorn antelope, bighorn sheep, or bison for a delicious wild game twist.

More Elk-Inspired Appetizers for Feeding a Crowd

Elk and Black Bean Flautas
Crispy, golden flautas stuffed with seasoned ground elk, black beans, garlic, and warm Southwest spices. Rolled tight and fried (or baked) until crunchy, they’re perfect sliced into party portions and served with sour cream, guacamole, or salsa verde for dipping.

Ground Elk Stuffed Mushroom Appetizers
Savory mushroom caps filled with a rich mixture of ground elk, cream cheese, herbs, and garlic. Baked until bubbling and lightly golden on top, these bite-sized appetizers are elegant enough for holidays but easy enough for game day.

Puff Pastry Elk Appetizers
Flaky, buttery puff pastry wrapped around a seasoned elk filling — think mini hand pies with big flavor. The crisp pastry contrasts beautifully with the juicy elk center, making these irresistible finger foods that disappear fast on any appetizer table.

Elk Chimichangas
Small, party-style chimichangas filled with bold, spiced elk and cheese, then fried or baked until perfectly crisp. Slice them into halves or thirds for easy serving and pair with queso or smoky chipotle crema for a crowd-pleasing finish.

Crispy Elk Taquitos
Tightly rolled tortillas packed with flavorful shredded or ground elk, then crisped to perfection. These handheld favorites are ideal for platters and dipping sauces — crunchy on the outside, tender and savory inside.

Wild Game Favorites: More Elk Dishes

If you love cooking with elk, there are plenty of other delicious ways to enjoy this lean, flavorful meat. From hearty elk chili and savory elk backstrap steaks to crowd-pleasing elk sliders and ground elk dinners, elk is incredibly versatile for both everyday meals and special occasions. Be sure to browse my full collection of elk recipes for more inspiration, tips, and tried-and-true favorites to add to your table.

If you’re planning a wild game feast to celebrate your fall elk harvest, don’t overlook the power of a few finger foods—or, in fancier terms, hors d’oeuvres—like crispy elk taquitos.

These savory bites are served in small portions, perfect for eating by hand, keeping your guests’ cravings satisfied and their taste buds tingling while the main course is being prepared.

Elk chimichangas and crispy elk taquitos are two of my favorite hors d’oeuvres. They share similar ingredients and seasonings, making prep and cook times simpler—so you can spend more time enjoying friends, family, and the feast itself.

If you love these crispy elk taquitos, you’ll also want to try my Elk Chimichangas. Both recipes use similar seasonings and ingredients, making it easy to prep a variety of tasty wild game hors d’oeuvres without spending extra time in the kitchen. Check out the Elk Chimichangas recipe here to serve alongside your taquitos for a complete appetizer spread that will impress your guests.

Heat olive oil in a large skillet over medium heat and add the diced onion, sautéing for 3-4 minutes. Add the chopped elk meat, cooking until lightly browned, about four to five minutes. Stir in the ancho chile powder, cumin, coriander, granulated garlic powder and kosher salt, then cook for an additional one to two minutes. Remove from heat.

Wrap the corn tortillas in a damp paper towel and microwave for one minute or until they are warm and pliable. Place the tortillas in a clean kitchen towel to keep them warm.

Stir in the ancho chile powder, cumin, coriander, granulated garlic powder and kosher salt, then cook for an additional one to two minutes. Remove from heat.

Set one corn tortilla on a work surface and spread the elk meat in the center, then roll it up tightly. Secure the seam shut with a toothpick and set aside. Cover with a towel and continue to assemble the remaining tortillas.

Heat the vegetable oil in a skillet over medium heat until 350° F. Cooking in batches, fry three to four taquitos for about one to two minutes until golden brown. Remove and set on paper towels to drain. Remove toothpicks, top with grated parmesan cheese and cut in half to serve.

More Elk-Inspired Appetizers for Feeding a Crowd

Elk and Black Bean Flautas
Crispy, golden flautas stuffed with seasoned ground elk, black beans, garlic, and warm Southwest spices. Rolled tight and fried (or baked) until crunchy, they’re perfect sliced into party portions and served with sour cream, guacamole, or salsa verde for dipping.

Ground Elk Stuffed Mushroom Appetizers
Savory mushroom caps filled with a rich mixture of ground elk, cream cheese, herbs, and garlic. Baked until bubbling and lightly golden on top, these bite-sized appetizers are elegant enough for holidays but easy enough for game day.

Puff Pastry Elk Appetizers
Flaky, buttery puff pastry wrapped around a seasoned elk filling — think mini hand pies with big flavor. The crisp pastry contrasts beautifully with the juicy elk center, making these irresistible finger foods that disappear fast on any appetizer table.

Elk Chimichangas
Small, party-style chimichangas filled with bold, spiced elk and cheese, then fried or baked until perfectly crisp. Slice them into halves or thirds for easy serving and pair with queso or smoky chipotle crema for a crowd-pleasing finish.

Crispy Elk Taquitos
Tightly rolled tortillas packed with flavorful shredded or ground elk, then crisped to perfection. These handheld favorites are ideal for platters and dipping sauces — crunchy on the outside, tender and savory inside.

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Crispy Elk Taquitos

Serve up these crispy elk taquitos, the perfect wild game hors d’oeuvres for your fall elk harvest feast. Quick to prep, packed with flavor, and ideal alongside elk chimichangas for an impressive appetizer spread.

Course Appetizer

Cuisine American

Keyword elk appetizers, elk taquitos

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 10

Ingredients

• 1 lb elk top round or similar cut, thinly sliced and chopped
• 1 small yellow onion, finely diced
• 2 tsp ancho chili powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp granulated garlic powder
• 1/2 tsp kosher salt
• 2 tbsp extra virgin olive oil
• 1 1/2 cups vegetable oil
• 2 tbsp grated parmesan cheese (optional)
• 10 corn tortillas
• toothpicks

Instructions

• Heat olive oil in a large skillet over medium heat. Sauté the diced onion for 3–4 minutes until softened. Add the elk meat and cook until lightly browned, 4–5 minutes. Stir in chile powder, cumin, coriander, garlic powder, and salt; cook 1–2 more minutes. Remove from heat.
• Wrap tortillas in a damp paper towel and microwave 1 minute until warm and pliable. Keep wrapped in a clean towel.
• Spoon elk filling onto each tortilla, roll tightly, and secure with a toothpick. Cover and repeat with remaining tortillas.
• Heat vegetable oil in a skillet over medium heat to 350°F. Fry taquitos in batches for 1–2 minutes until golden brown. Drain on paper towels.
• Remove toothpicks, sprinkle with Parmesan if desired, cut in half, and serve warm.

Notes

Serve with salsa, guacamole, or sour cream for dipping.

If you prefer a lighter version, you can bake the taquitos at 400°F for 10–12 minutes instead of frying.

These taquitos pair perfectly with Elk Chimichangas for a full wild game appetizer spread.

Wild Game Favorites: More Elk Dishes

If you love cooking with elk, there are plenty of other delicious ways to enjoy this lean, flavorful meat. From hearty elk chili and savory elk backstrap steaks to crowd-pleasing elk sliders and ground elk dinners, elk is incredibly versatile for both everyday meals and special occasions. Be sure to browse my full collection of elk recipes for more inspiration, tips, and tried-and-true favorites to add to your table.

Wonton wrappers are incredibly versatile, and these crispy duck and cream cheese dumplings are perfect as an appetizer for family dinners or your next duck feast. They’re so delicious, you may find yourself hoarding the entire plate!

This recipe is simple and flexible—wild goose can easily replace the duck. Finely dice the breast meat, then mix with freshly grated ginger, chopped green onion, soy sauce, rice vinegar, and a pinch of salt and pepper. For extra crunch, add chopped water chestnuts, or a green chili for heat. Fold in whipped cream cheese for a fluffy, easy-to-blend filling.

Place a heaping teaspoon of filling onto each wonton wrapper. Lightly moisten the edges with water, fold the bottom over the filling to form a triangle, and press to seal. Get creative: bring the two side points together over the filling for a fun shape—the choice is yours.

Heat oil in a skillet or wok and deep-fry the wontons 1–2 minutes, until golden. Drain on paper towels and serve with Sweet Chili or Hoisin sauce for an irresistible appetizer.

More Waterfowl Recipes to Try

If you love cooking with duck, exploring other waterfowl opens up a world of delicious possibilities. Try wild goose wontons or wild goose potstickers for bite-sized, flavor-packed appetizers. For hearty mains, duck tenderloin stir-fry offers mouthwatering flavor and fresh indulgence, while duck and goose fajitas provide a bold, comforting twist on classic Mexican flavors. Experimenting with different waterfowl recipes highlights the versatility of these lean, flavorful proteins and keeps your weeknight dinners exciting.

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Duck Rangoon

Serve these crispy duck and cream cheese dumplings as an appetizer for the family or your next duck dinner gathering.

Course Appetizer

Cuisine American

Keyword duck rangoon

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

• 2 small duck breasts, finely diced, about 1 cup
• 2 green onions, finely chopped
• 1 tsp grated fresh ginger
• 1 tsp soy sauce
• 1 tsp rice vinegar
• 1 1/2 cups whipped cream cheese
• salt and pepper
• 1 1/2 cups canola or vegetable oil
• 24-28 wonton wrappers

Optional

• Sweet Chili sauce
• Hoison sauce

Instructions

• Finely dice the duck breast and place in a bowl. Add green onion, grated ginger, soy sauce, and rice vinegar. Season with salt and pepper, then stir in the whipped cream cheese until well combined.
• Place a wonton wrapper on a board. Spoon a heaping teaspoon of filling just above the center. Lightly moisten the edges with water, fold the bottom over the filling, and press to seal into a triangle shape. Bring the two side points up over the filling and pinch the ends together. Repeat with remaining wrappers and filling.
• Heat oil in a skillet or wok over medium heat. Deep-fry 1–2 minutes, until golden brown. Remove and drain on paper towels.
• Enjoy hot with Sweet Chili sauce or Hoisin sauce for an irresistible appetizer or snack.

Notes

• Protein swap: If you don’t have duck, wild goose works perfectly.
• Finely dice the meat: Small pieces ensure the filling blends evenly and cooks quickly in the wonton wrapper.
• Use whipped cream cheese: This creates a fluffier, easier-to-mix filling. Regular cream cheese works, but you may need to soften it first.
• Seal well: Make sure the edges are moistened and pinched tightly to prevent filling from leaking during frying.
• Cooking tip: Don’t overcrowd the skillet; fry in batches for even, golden crispiness.
• Serving suggestion: Serve hot with Sweet Chili or Hoisin sauce for maximum flavor.

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I harvested these Anaheim peppers from the backyard garden, boiled them for 4 minutes and gave them a quick ice bath. Then I sliced them down the middle, removed a few seeds and filled each one with cooked venison, chorizo and grated cheddar cheese. Wrap each one with a slice of bacon and sprinkle with crumbled cotija cheese. Bake at 375 degrees for 20-25 minutes until the bacon is cooked to your liking. (I personally like mine still pliable…)

Serve these tasty game treats as appetizers or spoil yourself and serve them up for a gourmet dinner.

You can easily make this wild game recipe with other ground game meat such as elk, antelope and bighorn sheep. Whatever you pack the peppers with, you’ll find yourself wishing you made more.

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Bacon Wrapped Venison Chorizo Stuffed Peppers

What’s better than a Venison and Chorizo stuffed Chile Pepper? A Bacon wrapped Venison and Chorizo stuffed Chile Pepper - of course. Serve these tasty game treats as appetizers or spoil yourself and serve them up for a gourmet dinner.

Course Appetizer, Main Course

Cuisine American, Mexican

Keyword deer recipes, deer stuffed peppers, ground venison recipes, venison stuffed peppers, wild game appetizer, wild game recipes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 6 Anaehim Chile Peppers
• 3/4 lb ground venison (or elk, antelope, sheep)
• 1/4 lb ground chorizo,
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp Mexican oregano
• 1/2 tsp kosher salt
• 6 bacon slices
• 3/4 cups shredded cheddar
• 1/4 cup cotija cheese crumbles

Instructions

• Preheat oven to 375 degrees.
• Bring a pot of water to a boil. Add the peppers to the water and boil for 4 minutes. Remove peppers and place in a bowl of iced water.
• Heat a skillet over medium heat and add the ground venison and ground chorizo cooking until browned. Season the meat with cumin, coriander, oregano and salt. Remove from heat.
• Slice each pepper down the center creating a pocket and remove seeds. Stuff each pepper with cheddar cheese and ground meat. Wrap the stuffed peppers with a slice of bacon and place in an oven proof skillet or on a nonstick baking sheet. Sprinkle the crumbled cotija cheese over the top of each pepper and bake for 20-25 minutes until the bacon is cooked.
• Remove from oven and serve as an appetizer or dish them up for a gourmet dinner.

Notes

Try making this wild game recipe with other ground game meat such as elk, antelope or bighorn sheep.

Makes 4 dozen

Adobo Sauce

• 5-6 dried ancho chiles (3oz usually sold at grocery stores)
• 6-8 garlic cloves unpeeled
• 1 ½ cups beef broth
• 4 cups orange juice
• 2 tablespoons honey
• 2 tablespoons cider vinegar
• 2 tablespoons Mexican oregano
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon ground cloves
• 2 bay leaves
• 1 cinnamon stick

Bison Shanks

• 8 bison shanks, cut to about 3 inch thick
• Kosher salt and freshly ground pepper
• 2 tablespoons canola oil

Tamales

• 4 cups Masa Harina de Maiz
• 4 cups water
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups lard
• Corn Husks

Directions

1. Using a knife, remove the seeds, stems and any veins on the ancho chiles. Heat a 10-12 inch cast iron skillet over medium heat and roast unpeeled garlic until soft and slightly browned about 5-7 minutes. Remove and set aside. Add the chiles to the skillet to soften turning after 1 minute. Peel the garlic cloves and add to the skillet. Add remaining Adobo ingredients and stir together. Bring to a boil and then reduce heat to low. Cover and continue to cook for 20 minutes. Remove from heat and let cool. When cooled, remove bay leaves and cinnamon stick and puree in a blender or food processor until the Adobo sauce is smooth.
2. Season both sides of bison shanks with kosher salt and pepper and let rest for 15 minutes.
3. Preheat oven to 325 degrees.
4. Heat cast iron skillet or heavy stock pot over medium-high heat and add canola oil. Working in batches, braise both sides of the bison shanks until golden brown. Place shanks in a large baking dish. Pour Adobo sauce over the Bison shanks. Cover dish with tinfoil and bake for 2.5-3 hours being sure to turn shanks every hour.
5. When the meat falls off of the bone, remove shanks from oven and let cool. Once cooled, remove all meat and marrow from the shank and roughly chop on a large cutting board. Place chopped meat back into baking dish and stir any remaining sauce over meat.
6. Soak corn husks in water for 30 minutes. Remove and drain.
7. In a large bowl mix the masa, baking powder and salt together. Add water and mix with thoroughly with your hands. In a small pan over low heat slowly melt the lard so that it’s easier to work with. Pour slightly cooled lard into the masa and mix with your hands until smooth and slightly sticky.
8. Spread masa thin and evenly over each corn husk and spoon Bison adobo filling in the center. Close the corn husk inward towards the center and fold the end up and over. Secure with kitchen twine.
9. Put a couple of inches of water in a tall pot, place a steamer insert or pasta colander inside and then place tamales standing up. Cover and steam for 45 minutes to 1 hour.

Garnish and serve with sliced radish, cilantro, green onion, sour cream and avocado!

I’ve found that serving wild game, waterfowl or upland game as a replacement for chicken liver is just as appetizing when served to friends and family.

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Rumaki Venison Appetizer

Rumaki is a popular bite size appetizer that is often prepared with water chestnuts and chicken liver wrapped in bacon but like so many recipes, you can easily substitute with other ingredients. I've found that serving wild game, waterfowl and upland game birds as a replacement for chicken liver is just as appetizing when served to friends and family.

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Servings 12

Ingredients

• 1 lb venison, cut into 24 bite size pieces (about 3/4 inch)
• 12 strips bacon, cut in half
• 24 water chestnuts, sliced
• 1/3 cup low-sodium soy sauce
• 1/3 cup hoisin sauce
• 1 tbsp brown sugar
• 24 toothpicks, soaked in water

Instructions

• Put the venison pieces in a bowl and add soy sauce, hoisin sauce and brown sugar. Cover and set aside in the refrigerator to marinate for up to an hour or overnight.
• Pre-heat the oven to 375 degrees.
• Cut the bacon slices in half and arrange on a foiled lined baking sheet. Bake the bacon for 10-12 minutes until partially cooked. Remove from the oven and set the bacon aside on a paper towel. Carefully dispose of the foil and bacon grease.
• Take a piece of bacon and place a sliced water chestnut in the middle topping off with a piece of the marinated venison. Roll the bacon up and secure with a toothpick. Set the rumaki back onto the baking sheet. Repeat until done.
• Bake the rumaki for 20 minutes. Remove from the oven and serve.

Notes

NOTE: Bake for 15 minutes and then top each Venison Rumaki appetizer with a dash of hoisin sauce. Continue baking for an additional 5 minutes. Serve warm.

Makes 10-12 Flautas

Ingredients

• 1 pound ground wild game meat
• 1 cup black beans
• 8 ounce cream cheese, softened
• 1 cup Monterey jack cheese, shredded
• 4 ounce chopped mild green chiles (Hatch)
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 1 teaspoon coriander
• 1/2 teaspoon kosher salt
• 10-12 flour tortillas

Directions

Preheat the oven to 425° F.

Heat a skillet over medium heat and add 1 teaspoon of olive oil. Add the ground game and cook until lightly browned. Combine the seasonings and the chopped chiles with the meat. Remove when the meat is fully cooked.

In a large bowl stir together the ground meat, black beans, Monterey jack cheese and softened cream cheese.

Lay the tortillas out on a clean surface and evenly divide the meat mixture in the center of each one. Roll up tightly placing the seam side down on a non stick baking sheet. Brush the tops of each with olive oil and bake until golden brown, about 12-14 minutes.

Slice each one into thirds and serve with guacamole and sour cream. ~Enjoy

Note: You can also add a whole canned mild green chile into each tortilla and then add the mixture before rolling up.

Ingredients

• 1 – 1/2 lbs elk backstrap, cut into 1inch cubes
• 1 tablespoon oregano
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 teaspoon brown sugar
• 1/2 teaspoon kosher salt
• 1 large onion, cut into chunks

Mix all seasonings together in a small bowl. Cut elk meat into 1 inch cubes and add dry rub to the meat. Be sure to massage the seasonings into the meat and then let the meat marinade for 30 minutes to an hour. When you are ready, heat up your charcoal grill. Skewer elk meat and let it rest at room temperature for 15 minutes prior to grilling. ~Enjoy!

Makes 32-34 Sliders

For the Sliders

• 2 1/2 lbs ground Durham Ranch Bison
• 1 egg
• 1/2 cup bread crumbs
• 1 onion, finely diced
• 1/4 cup parsley, chopped
• 1 tablespoon garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• Pretzel slider rolls
• 2 tablespoons butter, melted
• Pickled red onions
• Baby arugula
• Fontina cheese, sliced thin
• Mayonnaise, optional

Pickled Red Onions

• 1 large red onion thinly sliced
• 1 cup cider vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoon kosher salt
• 2 tablespoons whole peppercorns

Whisk together vinegar, sugar and salt in a bowl until dissolved. Place onion in a jar with peppercorns and pour vinegar over the top. Cover and refrigerate for 24 hours before using.

Directions

1. In a large bowl, mix together the ground bison, egg, breadcrumbs, onion, garlic, parsely, Dijon mustard and Worcestershire sauce. Form meat patties slightly larger than the size of your slider rolls and depress the center with your thumb so that the meat doesn’t shrink while cooking.
2. Heat a large cast iron skillet or griddle over medium-high heat. Working in batches, cook sliders for about 7-8 minutes or until browned. Turn and continue to cook another 5 minutes. Place cheese on top of each slider and cover with a piece of tinfoil or a lid for an additional 1-2 minutes or until cheese melts. Remove from heat and let rest.
3. Heat oven to broil. Cut slider rolls in half, place upside down on a baking sheet and brush with melted butter. Place under the broiler until browned.
4. Place bison sliders on toasted slider rolls and garnish with arugula, pickled red onions and a thin layer of mayonnaise.

Ingredients

Bison Brisket

• 6lb Durham Ranch Boneless Bison brisket, flat trimmed
• 6 slices of thick applewood smoked bacon
• Hoagie rolls, cut in half
• 1/4 cup light brown sugar
• 2 tablespoons paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon chili powder

Red Bell Pepper Barbeque Sauce

• 1 red bell pepper, seeds removed and chopped
• 1 onion, chopped
• 2 garlic cloves, finely minced
• 1 tablespoon olive oil
• 2 cups ketchup
• 1/2 cup light brown sugar
• 1 tablespoon apple cider vinegar
• 3 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili pepper

Brisket Directions

Heat oven to 300 degrees. Mix all dry seasonings together in a small bowl. Pat brisket dry and rub the top and bottom with the blended seasoning rub. Place brisket in a large roasting pan and lay the bacon over the top. Cover tightly with tinfoil and place pan in oven. Slow cook for up to 7 hours checking the brisket every hour. When done remove from oven and let rest for 30 minutes. Discard bacon and pull the brisket apart using two forks or a sharp knife. ( The brisket can be slow cooked 24 hours prior to serving to enhance flavor. Re-heat in oven at 200 degrees before serving.)

Heat grill to medium-high heat. Toss red bell pepper, onion and garlic with olive oil in a small bowl. Pour oiled vegetables onto a large piece of tinfoil and place on pre-heated grill. Cook vegetables until soft and fragrant about 10 minutes. Remove from heat, close tinfoil and set aside.

Heat a pan over medium heat and add the remaining barbeque sauce ingredients. Continually stir sauce to avoid burning and reduce to low if needed. Cook for 15 minutes until sauce coats the back of a spoon. Remove vegetables from tinfoil and add to sauce pan. Stir and remove from heat. Add sauce to a blender or food processor and pulse until smooth and blended.

Slice hoagie rolls  in half and place pulled bison brisket on one side. Pour red bell pepper sauce over the top of the meat and close sandwich. Slice and serve.

Yum

NOTE: I made this again last Sunday using cuts of Beef including stew meat, beef round steak and a roast. They turned out amazing. Eat them for breakfast with a few fried eggs! Yum Yum Yum!

#1MEAT12WAYS WINNER FOR DECEMBER 2016

Makes 4 dozen

Adobo Sauce

• 5-6 dried ancho chiles (3oz usually sold at grocery stores)
• 6-8 garlic cloves unpeeled
• 1 ½ cups beef broth
• 4 cups orange juice
• 2 tablespoons honey
• 2 tablespoons cider vinegar
• 2 tablespoons Mexican oregano
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon ground cloves
• 2 bay leaves
• 1 cinnamon stick

Bison Shanks

• 8 bison shanks (Durham Ranch)
• Kosher salt and freshly ground pepper
• 2 tablespoons canola oil

Tamales

• 4 cups Masa Harina de Maiz
• 4 cups water
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups lard
• Corn Husks

Directions

1. Using a knife, remove the seeds, stems and any veins on the ancho chiles. Heat a 10-12 inch cast iron skillet over medium heat and roast unpeeled garlic until soft and slightly browned about 5-7 minutes. Remove and set aside. Add the chiles to the skillet to soften turning after 1 minute. Peel the garlic cloves and add to the skillet. Add remaining Adobo ingredients and stir together. Bring to a boil and then reduce heat to low. Cover and continue to cook for 20 minutes. Remove from heat and let cool. When cooled, remove bay leaves and cinnamon stick and puree in a blender or food processor until the Adobo sauce is smooth.
2. Season both sides of bison shanks with kosher salt and pepper and let rest for 15 minutes.
3. Preheat oven to 325 degrees.
4. Heat cast iron skillet or heavy stock pot over medium-high heat and add canola oil. Working in batches, braise both sides of the bison shanks until golden brown. Place shanks in a large baking dish. Pour Adobo sauce over the Bison shanks. Cover dish with tinfoil and bake for 2.5-3 hours being sure to turn shanks every hour.
5. When the meat falls off of the bone, remove shanks from oven and let cool. Once cooled, remove all meat and marrow from the shank and roughly chop on a large cutting board. Place chopped meat back into baking dish and stir any remaining sauce over meat.
6. Soak corn husks in water for 30 minutes. Remove and drain.
7. In a large bowl mix the masa, baking powder and salt together. Add water and mix with thoroughly with your hands. In a small pan over low heat slowly melt the lard so that it’s easier to work with. Pour slightly cooled lard into the masa and mix with your hands until smooth and slightly sticky.
8. Spread masa thin and evenly over each corn husk and spoon Bison adobo filling in the center. Close the corn husk inward towards the center and fold the end up and over. Secure with kitchen twine.
9. Put a couple of inches of water in a tall pot, place a steamer insert or pasta colander inside and then place tamales standing up. Cover and steam for 45 minutes to 1 hour.

Garnish and serve with sliced radish, cilantro, green onion, sour cream and avocado!

If you’ve made any of our recipes, we’d love to hear from you. Send us an email or leave us a comment below the recipe you’ve used. You can also comment on our Facebook, Pinterest or Instagram pages.

Ingredients

• 2 Antelope sirloins
• 2 spaghetti squash
• 6-8 large tomatoes
• fresh herbs: basil, thyme and chives
• 2 tablespoons balsamic glaze vinegar
• 1 tablespoon olive oil
• kosher salt and cracked pepper
• 2 tablespoon butter
• 4 1/4 inch thick slices fresh mozzarella cheese

Antelope Sirloin Rub

• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• red chili flakes (optional)
• 1 teaspoon olive oil

Directions

1. Turn on oven to 400 degrees. Microwave the Spaghetti Squash for 4/5 minutes on high. Cut squash in half with a sharp knife and remove seeds. Set on cookie sheet with the cut side UP. Brush with olive oil and season with kosher salt and pepper. Turn cut side over. Cook for 45/50 minutes until tender. Remove from oven. Remove flesh with a fork or spoon and set aside.
2. Slice tomatoes and place in a large tin pan or two pieces of tinfoil. Drizzle with olive oil, balsamic vinegar, fresh herbs, kosher salt and black pepper. Heat outdoor grill to medium-high heat. Place tomatoes on grill, close lid and cook for 15-20 minutes.
3. Season antelope sirloins with olive oil, kosher salt, pepper, garlic powder, paprika and chili flakes. Now that the grill is really hot, add sirloins cook for 3-4 minutes on one side. Turn sirloins and grill for another 3-4 minutes. Remove from heat and cover loosely with tin-foil.
4. Over medium heat melt 2 tablespoons butter in a large skillet. Add spaghetti squash to butter and stir. Move squash to one side and add cooked tomatoes (Note: use an immersion blender on tomatoes. This will remove some of the tomato skins and make your sauce more silky and smooth). Place sliced fresh mozzarella cheese in sauce, reduce heat to low and cover loosely with tinfoil until cheese is melted.
5. Slice antelope sirloin into 1/2 inch medallions and serve immediately.

Serve a heaping spoonful of tomato sauce with melted mozzarella cheese over spaghetti squash and enjoy with the grilled antelope sirloin. Garnish with onion chives.

I have found that brining the fish with salt, brown sugar and peach brandy – gives the fish subtle hints of sweetness.  I also baste the trout with Mr. Yoshidas Sweet and Savory Marinade to add another layer of sweet to each and every bite of the fish. If you can’t find the marinade, no problem. Teriyaki glazes will work just as good.

When you’re ready to smoke, use a light or fruity flavored wood chip or pellet like alder, cherry or apple.

Smoked Rainbow Trout

• 8-10 Trout
• 8 cups warm water
• 2 cups dark brown sugar
• 1 cup peach brandy
• 2/3 cup kosher salt
• Freshly cracked black pepper
• 1 cup Mr. Yoshidas Sweet and Savory Marinade
• Alder, apple or cherry wood

Directions

1. Carefully fillet the fish and then cut each filet in half.
2. In a large nonmetallic bowl, combine the warm water, brown sugar, peach brandy and kosher salt. Stir to dissolve.
3. Place the fish in a shallow glass or plastic container – skin side up. Pour the brine over the fish, cover and refrigerate for 8-10 hours.
4. Remove from the refrigerator and wash the fillets under cold water. Set the fish skin side down on a wire rack and pat dry. Let them sit for 2 hours in a cool place.
5. Baste the fish with Mr. Yoshidas Sweet and Savory Marinade. Generously season with freshly cracked black pepper.
6. Preheat a smoker to 150℉. Set the fish on the racks and smoke for 2 hours.  Increase the temperature to 160℉ for 2 hours. Baste the trout with Mr. Yoshidas Marinade and finish smoking the trout at 170℉ for 1 to 2 hours or until the internal temperature reaches 130/140℉.
7. Remove the fish from smoker and let sit for 1 hour to cool.
8. Serve the flaky smoked trout on crackers with cream cheese and finely diced red onion.

This rainbow trout brine and smoking recipe adds a mild sweet flavor and flakey-firm texture to your fish.

Up to 5 Rainbow Trout.
Note: If you have more trout double the brine recipe so that there is enough to cover the fish.

BRINE INGREDIENTS:

• 4 cups water
• 1/3 cup kosher salt
• 1 cup light brown sugar
• 3/4 cup peach brandy

OTHER INGREDIENTS:

• Mr. Yoshidas Original Gourmet Sweet and Savory Marinade (or other Teriyaki Sauce)
• Ground black pepper

DIRECTIONS:

1. Fillet trout and cut into 4-6 inch wide steaks. Brine skin side up in a plastic or glass dish. Cover with plastic wrap and place in the refrigerator for 10-12 hours.
2. Wash trout under cold water, pat dry with a paper towel and set on wire rack in a cool place. Let sit for 2 hours.
3. Brush trout with Mr. Yoshidas Original Gourmet Sweet and Savory Marinade. Add fresh ground black pepper.
4. I used a Bradley Digital Smoker with Alder Wood and began smoking the fish at 150 degrees for 2 hours.  Basting every hour with Mr. Yoshidas Marinade.  Increase temperature to 160 for 2 hours. Finish trout at 170 for 1 to 2 hours until the internal temperature reaches 130/140 degrees.
5. Remove trout from smoker and let sit for 1 hour before vacuum-sealing.

Serves 2

Ingredients

• 2 goose breasts cut into 1″ inch cubes
• 2 cups fresh pineapple cut into 1″ inch cubes
• 6 slices of bacon

Goose Marinade

• 1/2 cup Yoshidas Sweet Teriyaki Sauce
• 1/4 cup low sodium soy sauce
• 1/4 cup pineapple juice
• 1 tablespoon fresh ginger
• 1/4 cup cilantro chopped
• pinch of red pepper flakes

Directions

1. Cut goose breasts into 1 inch cubes, put in Ziploc bag and add teriyaki sauce, soy sauce, pineapple juice, ginger, cilantro and red pepper flakes. Marinate for 1 hour or overnight.
2. Cut bacon and pineapple into 1 inch pieces. (I used thick dry cured bacon)
3. Using metal or wood skewers add goose, bacon and pineapple. Repeat until goose, bacon and pineapple are gone.
4. Heat barbeque grill to high and be sure that it’s good and hot. Place goose skewers direct on grill. Cook 2-3 minutes on one side. Turn and continue to cook until meat is medium rare and bacon is cooked.
5. Remove from heat and serve hot with cooked rice or quinoa.

We made 14 egg rolls with this recipe using one goose breast and those 14 egg rolls lasted about 5 minutes before they were totally devoured by the family.

Makes 12-14 Egg Rolls (double recipe if needed)

Ingredients

• 1 goose breast
• 1/2 cup chicken broth or water
• 3 green onions finely chopped
• 2 rainbow carrots (use a julienne peeler)
• 2 cups finely shredded cabbage
• 8oz sliced water chestnuts finely chopped
• 8oz bamboo shoots finely chopped
• 1 tablespoon fresh ginger finely chopped
• 1 package Egg Roll Wraps

Goose Marinade

• 1 teaspoon rice wine vinegar
• 1 teaspoon low sodium soy sauce
• 1 teaspoon teriayaki sauce
• 1 teaspoon fresh ginger finely chopped
• 1 garlic clove finely chopped
• 1 tablespoon chopped cilantro

Directions

1. Marinade goose breast for an hour or longer. You can double recipe if needed to include two goose breasts.
2. In a bowl combine shredded cabbage, carrots, onions, bamboo shoots, water chestnuts and ginger.
3. Chop goose breast into 1 inch cubes and add to food processor. Pulse until finely chopped.
4. Heat large skillet over medium-high heat. Add a tablespoon of oil to pan and cook goose meat until medium-rare. About 5 minutes. Remove and set aside.
5. Add ½ cup chicken broth to pan along with all vegetables and cook for about 5 minutes or until vegetables soften. (Note: cover pan with a lid to help steam vegetables.) Remove from heat and drain the liquid. Add goose meat to mixture.
6. On a cutting board place egg roll with the corner pointed toward you. Place a few tablespoons of the mixture on egg roll and fold the corner up over the mixture. Fold left and right corners toward the center and continue to roll. With your finger, brush a bit of the water on the final corner to help seal the egg roll.
7. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels. 

Serve with Goose Pot Stickers, jasmine rice, sweet chili sauce,  sweet hot mustard or sweet and sour sauce. ~Enjoy!

Servings 2-3

INGREDIENTS

• 1 lb elk loin or round steak (substitute antelope or venison)
• 1 cup sifted flour
• 2 eggs
• 1 1/2 cup breadcrumbs
• 2 tablespoons fresh thyme
• 2 tablespoons Romano or Parmesan Cheese
• 1 teaspoon garlic powder
• salt and pepper (optional)
• 2 tablespoons butter
• 2 tablespoons canola oil
• Lemon Slices

DIRECTIONS

1. Cut meat loin into 1/2 inch slices. Place meat into a Ziploc bag and gently pound until 1/4 inch thick. Season with garlic powder, salt and pepper. Let stand until room temperature for 30 minutes.
2. Combine breadcrumbs, fresh thyme and cheese on a plate. Sift flour on a separate plate. Blend 2 eggs in a third bowl.
3. Using a cast-iron skillet or non-stick pan heat oil and butter to medium-high.
4. Coat elk slices in flour, then dip in egg mixture allowing excess to drip off and then coat in breadcrumbs on each side. Cook breaded meat in oil and butter being careful not to over crowd the skillet. When meat is browned on one side, about 2-3 minutes, turn and brown on the other side. Remove, set aside and cook the remaining meat.

Serve with a squeeze of lemon and fresh grated cheese. This recipe pairs well with spaghetti or spaghetti squash and tomato sauce.

Yum

As a side note, this marinade and cooking method would work well on elk loin and venison loin steaks.

Served 4-5

INGREDIENTS

• 8 – 1 1/2 inch thick lamb chops
• 5 garlic cloves
• 3 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 1 teaspoon kosher salt
• 4 tablespoons olive oil
• 2 tablespoons butter

DIRECTIONS

1. Using a blender or food processor, pulse garlic, herbs, salt and olive oil. Pour mixture over lamb chops, cover with plastic wrap, place in refrigerator and marinade for 1-2 hours. Remove from refrigerator and bring to room temperature 30 minutes before cooking.
2. Heat oven to 400 degrees.
3. Heat two cast iron skillets to high heat. Melt 1 tablespoon of butter in each skillet. Add lamb and cook until browned on one side, about 3 minutes. Turn and cook on the other side until browned, about 3 minutes. Transfer lamb to oven and cook for 5-7 minutes. Remove from oven and let rest for 5 minutes.

Enjoy!!!!